GREEK AVGOLEMONO CHICKEN SOUP RECIPE | ALLRECIPES
This is the traditional recipe made in Greek kitchens. The basic Avgolemono (broth and lemon) can be varied for other similar Greek recipes. Serve with bread. Bread bits can be dipped into the soup. The soup will last in the fridge for a number of days or can be frozen. To reheat, place in microwave or heat on the stove.
Provided by dimitra
Categories Chicken and Rice Soup
Total Time 1 hours 25 minutes
Prep Time 15 minutes
Cook Time 1 hours 10 minutes
Yield 6 servings
Number Of Ingredients 5
Steps:
- Rinse chicken and remove any organs that may be inside. Place in a pot large enough for it to move around, but not too big or the broth will be watery. Add the chicken neck if that is included with your chicken.
- Fill the pot with enough water to cover by about 1 inch. Cover and bring to a boil. When it boils, reduce heat to low and simmer for 45 minutes to 1 hour, skimming the fat from the top as it collects. The meat should pull from the bones easily.
- Transfer the chicken to a large bowl and set aside to cool.
- Add rice to the broth and season with salt and pepper. Simmer over low heat until rice is tender, about 20 minutes.
- While the rice is cooking, whisk eggs and lemon juice together in a bowl. Remove chicken meat from the bones.
- When rice is finished, turn off the heat. Whisk one ladle full of hot broth into the eggs slowly so the eggs do not curdle. Gradually whisk in more broth until the egg mixture is heated. Pour the hot egg mixture back into the pot, whisking briskly. The result should be a creamy, cloudy-looking soup. Season with salt, pepper, or lemon juice as needed.
- Add pieces of chicken to the soup before serving or serve soup with salted chicken on the side.
Nutrition Facts : Calories 321 calories, CarbohydrateContent 16.4 g, CholesterolContent 154.5 mg, FatContent 17.4 g, FiberContent 1.9 g, ProteinContent 25.6 g, SaturatedFatContent 4.8 g, SodiumContent 93.7 mg, SugarContent 0.2 g
THE ULTIMATE CHICKEN NOODLE SOUP RECIPE: HOW TO MAKE IT
My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.—Gina Nistico, Denver, Colorado
Provided by Taste of Home
Total Time 60 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 10 servings (about 3-1/2 quarts).
Number Of Ingredients 15
Steps:
- Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.
Nutrition Facts : Calories 239 calories, FatContent 12g fat (3g saturated fat), CholesterolContent 68mg cholesterol, SodiumContent 1176mg sodium, CarbohydrateContent 14g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 18g protein.
More about "chicken soup recipe thighs recipes"
THAI CHICKEN COCONUT SOUP (TOM KHA GAI) RECIPE | MYRECI…
From myrecipes.com
Reviews 4
Total Time 20 minutes
Calories 357 calories per serving
- Note: Nutritional analysis is per 1 1/2-cup serving.
CHICKEN AND RICE SOUP RECIPE | BON APPéTIT
From bonappetit.com
Reviews 4.6
- Do Ahead: Soup (without cilantro) can be made 3 days ahead. Transfer to an airtight container and chill. Reheat over medium-low, adding water to thin as needed.
CHICKEN AND RICE SOUP RECIPE | BON APPéTIT
From bonappetit.com
Reviews 4.6
- Do Ahead: Soup (without cilantro) can be made 3 days ahead. Transfer to an airtight container and chill. Reheat over medium-low, adding water to thin as needed.
CHICKEN AND RICE SOUP RECIPE | BON APPéTIT
From bonappetit.com
Reviews 4.6
- Do Ahead: Soup (without cilantro) can be made 3 days ahead. Transfer to an airtight container and chill. Reheat over medium-low, adding water to thin as needed.
HOMEMADE CHICKEN SOUP RECIPE | ALLRECIPES
From allrecipes.com
SOULFUL CHICKEN SOUP RECIPE | MYRECIPES
From myrecipes.com
SLOW COOKER CHICKEN FAJITA SOUP - THE RECIPE CRITIC
From therecipecritic.com
KETO NO-NOODLE CHICKEN CABBAGE SOUP - RECIPE - DIET …
From dietdoctor.com
HEALTHY CHICKEN SOUP RECIPES - EATINGWELL
From eatingwell.com
SOULFUL CHICKEN SOUP RECIPE | MYRECIPES
From myrecipes.com
THAI CHICKEN COCONUT SOUP (TOM KHA GAI) RECIPE | MYRECI…
From myrecipes.com
SLOW COOKER CHICKEN FAJITA SOUP - THE RECIPE CRITIC
From therecipecritic.com
KETO NO-NOODLE CHICKEN CABBAGE SOUP - RECIPE - DIET …
From dietdoctor.com
KETO NO-NOODLE CHICKEN CABBAGE SOUP - RECIPE - DIET …
From dietdoctor.com
HEALTHY CHICKEN SOUP RECIPES - EATINGWELL
From eatingwell.com